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	Formation and sensory properties of novel Pyrazinones in the Glycylalanine and Alanylglycine dipeptide Maillard reaction systems 期刊论文 Food Chemistry,2025, 卷号: 481 作者: Luo, Yue; Li, Run; Zhu, Siyue; Huang, Qingrong; Xu, Baojun 收藏 \| 浏览/下载：25/0 \| 提交时间：2025/07/22 Alanylglycine Formation reactivity Glycylalanine Maillard reaction Pyrazinones
	Formation of Volatile Pyrazinones in the Asparagine Maillard Reaction Systems and Novel Pyrazinone Formation Pathways in the Amidated-Alanine Maillard Reaction Systems 期刊论文 Journal of Agricultural and Food Chemistry,2024, 卷号: 72, 期号: 19, 页码: 11153-11163 作者: Luo, Yue; Li, Run; Zhu, Siyue; Peng, Jie; Huang, Qingrong 收藏 \| 浏览/下载：15/0 \| 提交时间：2025/03/05 alanine amidation asparagine Maillard reaction pyrazinones
	Formation of Volatile Pyrazinones in Amadori Rearrangement Products and Maillard Reaction Systems and the Major Formation Pathways 期刊论文 Journal of Agricultural and Food Chemistry,2024, 卷号: 72, 期号: 18, 页码: 10570-10578 作者: Luo, Yue; Zhu, Siyue; Peng, Jie; Li, Run; Huang ,Qingrong 收藏 \| 浏览/下载：20/0 \| 提交时间：2024/09/04 amadori rearrangement products cytotoxicity fluorescence maillard reaction pyrazinones
	Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols 评论文章 2022 作者: Luo, Yue; Zhang, Jianan; Ho, Chi Tang; Li, Shiming 收藏 \| 浏览/下载：19/0 \| 提交时间：2025/03/05 Advanced glycation end product Maillard reaction Reactive carbonyl species Tea Tea polyphenols